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Add all of the ingredients to a bowl and mix until well combined.
Place the chicken in a resealable bag or shallow dish and pour any remaining marinade over the chicken making sure it's fully coated.
Allow the chicken to marinate in the refrigerator for at least 60 minutes or overnight before cooking for maximum flavor infusion.
Preheat the grill to medium-high heat and oil the grates to prevent sticking.
Place the chicken on the grill and discard the remaining marinade.
Grill the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute and keep it moist.
Heat a cast-iron grill pan skillet over medium-high heat. Once heated, add a thin layer of olive oil, use a heat-safe brush to evenly coat the grates of the pan, and place the chicken flat-side down. Discard the remaining marinade.
Flip the chicken once golden brown, about 6-8 minutes. Cook until an internal temperature reaches 165°F (73°C).
Remove the chicken from the pan. Rest for 2-3 minutes before enjoying.
Garnish with fresh parsley, lemon wedges, a dusting of za'atar, and Aleppo pepper.